Zian's Zucchini Cupcakes

Zucchini is kicked up with cinnamon and pumpkin pie spice to add a great warm flavor. The creamy homemade buttery frosting is a great addition.

Servings: 30

Ingredients:

3¼ cups

All Purpose Flour

1 tsp

Salt

1 tsp

Baking Soda

1 tsp

Baking Powder

3 tsp

Ground Cinnamon

½ tsp

Pumpkin Pie Spice

3

Eggs

½ cup

Vegetable Oil

1 cup

Applesauce

1 cup

White Sugar

1 cup

Brown Sugar

3 tsp

Vanilla Extract

2½ cups

Grated Zucchini

1 cup

Semisweet Chocolate Chips

6 cups

Confectioners Sugar

1 cup

Cocoa Powder

½ tsp

Cinnamon

1 cup

Butter

¾ cups

Milk or Cream

1 Tbsp

Vanilla Extract

Directions:

Preheat oven to 325 degrees. Line cup cake liners in a medium cupcake baking tray. Mix first 6 ingredients together in a bowl. In another large bowl, mix next 6 ingredients, until creamy. Add the dry ingredients to the wet with zucchini and chocolate chips. Poor into prepared cup cake pans. Bake on the center rack, for 22-25 minutes, or until slightly browned on top. Remove from oven and cool completely before frosting. For frosting, in a medium bowl, sift the confectioners sugar, cocoa, and cinnamon together, then set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture and slowly blend in the milk and vanilla. Beat on high speed until light and fluffy. Pour into a large resealable bag and snip off a corner about 1/2 inch. Pipe onto cupcakes, starting in the center as if making a small letter e.